Ingredients.

• 400 grams of skinless chicken breast.
• 1 small carrot (pelled and chopped).
• 100 grams of sweet corn kernel.
• 5 shiitake mushroom.
• 2 tablespoon tapioca starch flour.
• 2 shallots (finely chopped).
• Salt, sugar, pepper, sesame oil.

Instructions.

• Soak shiitake mushrooms with hot water for 20 minutes, drain and rinse until water is clear, cut into 2 pieces. Set aside.
• In a saucepan, add chicken, salt and water, simmer for about 20 minutes. Remove the chicken and let it cool. Once cooled, shred up the chicken and set aside. Keep the broth
• In other saucepan, add corn kernels and water, simmer for about 10 minutes until soften. Remove corn kernels and keep the broth. Set aside.
• Heat sesame oil in the pan, add shallots, fry well until golden, add shreded chicken, shiitake mushrooms, carrots, 1 teaspoon salt, 1 teaspoon sugar. Stir fry well for about 5 minutes. Set aside.
• Combine the chicken broth with the corn broth in the large saucepan and bring to a boil. Add 1 teaspoon salt, 1 teaspoon sugar and stir well. Bring to a boil. Then add cooked (chicken, corn kernels, carrots and mushrooms). Add salt and sugar to taste. About 5 minutes before cooked. Mix 2 tablespoons of tapioca starch flours with 20mls of cool water, slowly add the flour into the broth and stir well till the sauce is thicken a little.
• Serve hot with pepper.

And done, hope you enjoy!